GRASSHOPPER PIE |
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1, 9OZ PKG NABISCO FAMOUS CHOCOLATE WAFERS
¼ C SUGAR
1 STICK BUTTER, melted
12OZ WHITE CHOCOLATE CHIPS (I prefer Ghiradelli)
¼ C CRÈME DE MENTHE
¼ C CRÈME DE CACAO (light)
2 EGG YOLKS
1 C HEAVY CREAM
¼ C SUGAR
4 EGG WHITES
PINCH OF SALT
ANDES CRÈME DE MENTHE BAKING CHIPS, garnish
Place chocolate wafers, sugar and melted butter in a food processor. Process until finely ground. Lightly press the cookie crust into the bottom of 12 individual lidded mason jars or one pie pan.
Melt the white chocolate chips over a double boiler or in the microwave in 20 second increments. Whisk in the crème de menthe and crème de cacao and then whisk in the egg yolks. Set chocolate mixture aside. In a large bowl, beat the heavy cream until soft peaks form. Gradually pour in the sugar and continue to beat until stiff peaks form. In a separate bowl, beat the egg whites with the pinch of salt until stiff peaks form. Fold the whipped cream into the egg whites, then fold that into the chocolate mixture. Cover and place in a refrigerator for 3 hours or overnight. Place the grasshopper mousse in a piping bag and pipe on top of the crust of each mason jar or over the pie pan. Garnish with Andes crème de menthe baking chips and refrigerate until service.
¼ C SUGAR
1 STICK BUTTER, melted
12OZ WHITE CHOCOLATE CHIPS (I prefer Ghiradelli)
¼ C CRÈME DE MENTHE
¼ C CRÈME DE CACAO (light)
2 EGG YOLKS
1 C HEAVY CREAM
¼ C SUGAR
4 EGG WHITES
PINCH OF SALT
ANDES CRÈME DE MENTHE BAKING CHIPS, garnish
Place chocolate wafers, sugar and melted butter in a food processor. Process until finely ground. Lightly press the cookie crust into the bottom of 12 individual lidded mason jars or one pie pan.
Melt the white chocolate chips over a double boiler or in the microwave in 20 second increments. Whisk in the crème de menthe and crème de cacao and then whisk in the egg yolks. Set chocolate mixture aside. In a large bowl, beat the heavy cream until soft peaks form. Gradually pour in the sugar and continue to beat until stiff peaks form. In a separate bowl, beat the egg whites with the pinch of salt until stiff peaks form. Fold the whipped cream into the egg whites, then fold that into the chocolate mixture. Cover and place in a refrigerator for 3 hours or overnight. Place the grasshopper mousse in a piping bag and pipe on top of the crust of each mason jar or over the pie pan. Garnish with Andes crème de menthe baking chips and refrigerate until service.
